Pistachio Pudding Cookies are super soft and chewy made with pistachio pudding mix and crushed pistachios. These quick and easy cookies are absolutely irresistible and will have you wanting another!
These cookies are delicious and perfect for both Christmas and for St. Patrick’s Day! These cookies remind me of the bread we had at our wedding reception. The caterers made this delicious pistachio bread that I could not get enough of. I still crave it to this day! These pistachio pudding cookies satisfy that craving. They are so soft, chewy, a little sweet, a little salty, a bit crunchy. Delicious!
Ingredients
The Kroger and Jello Brand pudding mix were both the perfect color without needing any green food coloring. Other pistachio pudding brands may need a couple of drops of food coloring to get the right color.
What Type of Pistachios Should I Use?
For this recipe, I used roasted and salted pistachios. The salted pistachios had the perfect amount of salt without being too salty. But unsalted pistachios can also be used then you can add 1/4 tsp of salt when adding the dry ingredients.
How to Make Pistachio Pudding Cookies
- Beat butter and sugar until light and fluffy. Stop to scrape down the sides and continue beating when needed.
- Add in the egg, vanilla, and almond extract. Beat until fully combined.
- Beat in pistachio pudding mix powder until combined. Add a couple of drops of food coloring if needed.
- Stir in flour and baking soda until incorporated then stir in the crushed pistachios.
- Scoop the dough onto the prepared cookie sheet using a 1 1/2 tbsp scoop.
- Bake 12-14 minutes or until the edges are set and the center is soft. Let cool slightly on the cookie sheet before transferring to a cooling rack.
Recipe Notes and Tips
- Different brands may produce different results. I found that the Kroger Brand produced more flat cookies as pictured. While Jello Brand did not flatten out as much.
- Always use softened butter.
Storage
Store cookies in an airtight container for up to 4 days. Freeze in a Ziploc bag for up to 3 months.
Products Used
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More Cookie Recipes
Pistachio Pudding Cookies
Equipment
- cookie sheet
- parchment paper or silicone baking mat
- stand or hand mixer
- 1½ tbsp cookie scoop
Ingredients
- 6 tbsp unsalted butter softened
- ⅓ cup sugar
- 1 egg room temperature
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 1 3.4 ounce box pistachio instant pudding mix
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼-⅓ cup shelled pistachios, crushed (roasted and salted) if using unsalted add ¼ tsp salt
- 1-2 drops green food coloring if needed
Instructions
- Preheat oven to 350°F.Line a cookie sheet with parchment paper or a silicone baking mat.
- Beat butter and sugar until light and fluffy. Stop to scrape down the sides and continue beating when needed.Add in the egg, vanilla, and almond extract. Beat until fully combined. Beat in pistachio pudding mix powder until combined. If needed, add a couple of drops of food coloring to acheive the desired color. Stir in flour and baking soda until incorporated then stir in the crushed pistachios.
- Scoop the dough onto the prepared cookie sheet using a 1 1/2 tbsp scoop. Bake 12-14 minutes or until the edges are set and the center is soft. Let cool slightly on the cookie sheet before transferring to a cooling rack to cool completely.
- Store in an airtight container for up to 4 days.
Delicious. I had to send my husband back to the store to get more pudding mix so I could double the recipe. I added the chopped pistachios and white chocolate chips. I slightly flattened the balls before baking as they do not spread much.
I did notice when I used the Jello-brand pudding mix they didn’t flatten as much, so I am glad you flattened them slightly to get the cookies right. I am glad you like them!